Black Forest Bread Schwarzwaelder Kruste Food

AUTHENTIC BLACK FOREST CAKE (SCHWARZWALD KIRSCH KUCHEN)

Steps:

• Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.
• Preheat the oven to 350°F Line the bottom of three 9 inch round cake pans with parchment.
• Sift the dry cake ingredients together.
• Cream the shortening and sugar. Add the eggs and vanilla and mix well.
• Add the dry ingredients alternately with the buttermilk and mix well.
• Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
• Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake.
• In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.
• Cut the cherries into halves.
• Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.
• Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist.
• The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks.
• Gently fold in the dry milk and icing sugar.
• Add the vanilla and pour in the Kirsch until it's a good consistency.
• If you like more icing double this recipe. Spread the icing over all of the cake.
• Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!

BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)

Steps:

• Preheat the oven to 375 degrees F.
• Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
• Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
• Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
• In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
• Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
• Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
• Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
• Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

SCHWARZWAELDER TORTE (BLACK FOREST CAKE)

Steps:

• Method:.
• Butter and flour two springforms (10 or 12" in diameter), preheat oven to 300°F.
• cake:.
• Sift the flour and cocoa together several times until of uniform colour.
• Use a handheld electric beater or a tabletop kitchenmachine and beat the whole eggs with the vanilla and sugar until the eggs are thick and drop off the beaters in a wide v-shape.
• Using a large whisk, draw the flour/cocoa mixture in about three lots carefully under the eggmixture until the entire mixture is of an even colour.
• Pour evenly into the prepared pans, bake on the middle shelf side by side for 10 to 15 min or until you can smell the cake, it's beginning to draw from the sides and a testing stick comes out clean from the middle.
• (I have a convection oven, but an ordinary one should do just as well if you ensure that air can reach all around).
• Let cool for about 15 minutes, remove the sides and let cool completely.
• The cake will shrink and fall a little.
• Filling 1:.
• Meanwhile, drain the cherries into a small pot.
• Use about 1/4 of the liquid to dissolve the starch,heat the rest to boiling and stir in the dissolved starch.
• The endresult should be a rather thick red`goo'.
• Cool for about 5 minutes and add the rum, stir in 1 Tbsp at a time, then add the cherries, stir until well coated and cool completely.
• Filling 2 and icing:.
• Whip the whipping cream with the vanilla until about half stiff, then add the sugar 1 Tbsp at a time and continue to whip until stiff.
• Put together the cake as follows:.
• Remove first layer from springform bottom and put on fancy seving plate.
• Cover with cherry filling reserving 9 or 13 cherries for decoration.
• Cover with a thin layer of whipped cream.
• Cover with layer number 2.
• Cover top with a thin layer of whipped cream.
• Fill leftover cream into a decoratorbag with a star tip.
• Starting on the bottom, pipe a serries of rosettes around the cake.
• Pipe another layer of rosettes on top of that one and a third layer.
• This should cover the sides of the cake.
• Pipe a stripe along the upper rim to cover all cake.
• Pipe a small ring in the middle and 8 (for 10 inch cake) or 12 (for 12 inch cake) evenly spaced stars near the rim.
• Place a cherry in center and on each star.
• Shave chocolate lightly over cake.
• Variations:.
• for celiacs or people who are sensitive to wheat/ gluten.
• substitute potatoestarch or rice starch for allpupose flour.
• If you would like to make 3 cake layers, use 6 extralarge or seven eggs and add 1 Tbsp each of flour and cocoa.
• The layers will shrink a little less.
• Seperate the filling layers to first cherries, then whipped cream then top layer of cake.
• You may need a little more whipped cream to finish the cake as described.

BLACK FOREST TART

Steps:

• Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a £1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Scrunch up a sheet of baking parchment, then flatten it out and press gently over the pastry. Pile in baking beans and blind-bake for 15-20 mins until the pastry is biscuity. Remove the parchment and beans and bake for 5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help to keep the base crisp. Reduce oven to 180C/160C fan/gas 4 and spread the jam over the base of the tart.
• Melt the chocolate and butter in a microwave, in short bursts on High, stirring in between, or in a bowl over - but not touching - a pan of barely simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale and thick. Take your time when beating the eggs and sugar - they should be mousse-like. Sieve the flour and remaining cocoa and fold in, together with the melted chocolate, using a big metal spoon.
• Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly puffed but is still slightly wobbly when you shake it. Chill for 3 hrs or overnight, then sprinkle with a few cherries and a dusting of icing sugar. Serve with crème fraîche.